Content about Fries
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January 11, 2010
Welcome! Here's our weekly roundup of what the two of us have written over on Serious Eats.
"Dinner Tonight" Column
Quick meals to your table five days a week.
Omelet with White Beans and Green Onions
This odd omelet from José Andrés features sauteed white beans and scallions.
Alice Waters' Chicken Noodle Soup
Sometimes the simple recipes surprise you the most.
Red Posole Stew with Chicken
This restorative and...
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September 8, 2008
When I spent a week with Nick in Chicago, we had grand plans for every single meal - especially the ones we cooked in his kitchen. Nick's already covered the fatty, home-ground burger and our foray into making red enchilada sauce, our two major kitchen experiments. But I also know that Chicago is a great eating town. I grew up in the area, but my knowledge of Chicago food is shameful. Unfortunately, I didn't slip out of...
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June 2, 2008
When Elin went to Montreal a couple years ago, she sent me an email with only a photograph attached, a picture with her mouth open, eyes closed, and a forkful of French fries covered in gravy. The subject of the email said simply, "Poutine," and I knew that one day we would travel to Montreal where I could try this dish myself and experience the delight that was apparent on her face.
As if frites dripping in gravy weren't enough...
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February 22, 2008
How to make a better burger at home.
The first question was what cuts were best to grind. Which led me to another question: what exactly are we looking for in a hamburger? Jeffrey Steingarten wrote a piece in Vogue (thank goodness Ed Levine recorded the results on A Hamburger Today, or we'd all be in the darkness that is food life without a subscription to Vogue, a magazine that refuses to share Steingarten on the Internet) asking just that question, and settled...
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November 26, 2007
Manhattan. 1 day. 9 Restaurants.
I hadn’t been to New York since my exodus in July and I returned with a plan. I wasn’t going to waste any moment visiting attractions, or seeing a Broadway play. I lived there for two years, so it felt right to walk back in and get to what I spent most of my time doing: eating. And with the Paupered Chefs reunited for the first time in half a year, it really wasn't that hard for our minds to go racing all...
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July 23, 2007
I should apologize before I begin, because what I write about Portland is no doubt going to sound like a tourist ad. After just a few days spent there, it became one of my favorite cities. It has a number of things on its side: proximity to the water; an industrial, scruffy charm; a relaxed, West Coast vibe; and above all, more than a couple world-class restaurants.
Hugo's, for example, is steered by a chef named Rob Evans, who came...
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Yes, you read right: beer shakes
We asked Schnack what the beer shake recipe was, and they said they use 3 oz. of ice cream mixed with 3 oz. of dark beer. We went with the cheapest vanilla we could find and a six pack of McSorley's ale, which is pretty cheap and basically tasty. On second thought, a dark stout might have been the better choice--Guiness is practically a milkshake anyway. The carbonation in our version made it hard to blend, and the flat...
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March 22, 2006
Braving the early season weather
The thunder-stealer was that they actually were open the day before with no line, doing a “test run.” I would have been happy with a “test run” Shack burger. This would not have been a problem for me. The combination of freshly ground sirloin and brisket, their signature; the secret Shack sauce; the frozen custard shakes. Hailing from north of Chicago and therefore a temptingly close drive away from Milwaukee, WI, the...
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All content copyright Nick Kindelsperger and Blake Royer.
